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9 Works 414 Membros 11 Reviews

About the Author

Karen Solomon is a food preservation teacher and food writer whose cookbooks include Asian Pickles and Jam It, Pickle It, Cure It as well as Can It, Bottle It, Smoke It. Her articles and recipes have appeared in Fine Cooking, Prevention, Men's Health, Every Day with Rachael Ray, and Yoga Journal mostrar mais and on Food52 and Saveur.com. She lives in San Francisco. mostrar menos
Image credit: Karen Solomon

Séries

Obras de Karen Solomon

Etiquetado

Conhecimento Comum

Data de nascimento
20th Century
Sexo
female
Nacionalidade
USA
Locais de residência
San Francisco, California, USA

Membros

Resenhas

I don't like this book very much but it is not without some value. The text, at least in the ARC that I am working from, is disjointed and contradictory and somewhat unclear in places.

Ms Solomon skimps on the fermented foods section because she says that US readers don't like fermented food. What world is she living in? "The revolution will not be microwaved" was published in 2006 and, while it was not the only recent fermenting book, it can be used as a start date for updated fermenting. Check out fermented foods online and you will see many sites devoted to "live" foods which are rich in probiotics and thus favorite recommendations for gut health.

Ms Solomon then devotes a chapter to brined foods, which somehow she separates from fermented foods. Cucumbers fermented in brine are not the protein foods that are the subject of this book, but by golly, brined is fermented there (look up "half-done" pickles). Most people consider corned beef to be fermented, but not Ms Solomon.

The book's introduction says clearly that you are responsible for your own safety and that all of the instructions in the book are safe. I would have put in some "Don't do this" along with the "Do this" for tricky techniques.

Ms Solomon uses sodium nitrate in the form of Pink Cure #1 and #2 which are often called "Pink Salt". While she often adds "(sodium nitrate)" to the sentence to reinforce that this is not table salt but no where does not spell out that Himalayan Pink Salt is something else entirely. Do all novice cooks know this?

As I read the text, Ms Solomon says that you really should not cold smoke meat, a sentiment echoed by many of my fave sources, but then goes on to tell you how to do it. Fortunately she always tells you to cook the cold smoked meat before eating.

Stick in here too are a few non-preserved foods too. Why?

So bottom line here is that this is probably a good reference book but I would check the recipes with other sources before testing.

I received a review copy of "Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods" by Karen Solomon (Storey) through NetGalley.com.

PS There is a recipe in the book for "Yoghurt Bombs" which are dehydrated yoghurt cheese. You haven't taste anything till you have tasted "qurut" from Afghanistan. It is far too strong, salty, and smelly for me but some American and most Afghan friends, who love it.
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Dokfintong | Aug 13, 2018 |
Many interesting recipes of varying degrees of practicality. Appealing recipe for canned tomatoes I might try; basic vanilla extract made of vanilla bean and vodka, which given the volatility of vanilla prices needs new cost calculations before making (she doesn't cost out anything); great hints on making vinegar with a discussion of recognizing, using or even making “mother” -- information not easy to find. Pretzels and candies are worth a careful look. The cornflakes recipe, on the other hand, is ludicrous: first of all, it's not true to Dr Kelloggs's original idea of mildly fermented rehydrated corn, it's just a cornmeal mixture baked; and secondly, despite having a relatively complex procedure which takes a non-negligible amount of time, it directs you to make it right before breakfast and consume it immediately. Might be practical for an insomniac, others would resent having to get up an hour or two early. The puffed rice cereal suffers from the same problems: it's not what it says, in this case it is parched rice rather than puffed, and must be made right before it is eaten. Silly.
There is a series of these books, I'm thinking it's well worth checking out the others also.
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muumi | Aug 8, 2018 |
This beautifully photographed book is filled with simple easy to follow recipes that taste as good and their photos. It has all the basic pickled delicacies you would recognize from many japanese meals and the ingredients are easy to find. The author focuses on this one subject which was very helpful to me. I can't wait to try another book from this series.
 
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TheYodamom | 1 outra resenha | Jan 29, 2016 |
I love asian pickled treats. I travel a lot and I search out restaurants and shops with pickled goodies, and books to delight in. Here is a book that focuses on all these delicious asian wonders. The book covers Japan, Korea, China, India and Southeast Asia. I have not found a book so diverse before, it has everything. The recipes seem easy to follow, the ingredients found in most stores.
I started out with the first recipe from Japan the miso pickle. Simple easy to follow direction that turned out fabulous. I have plans to make the wasabi carrots this week. The other countries are very interesting too. I do make a lot of Korean pickles already at home so I didn't get much from that section but it was written very well with well developed flavors.
I collect good fermentation, pickling books and this one now sits on my shelf with many sticky tabs marking recipes that we plan on making. I would recommend this as a good asian style pickle book, you really do get all the major and a few lessor known recipes.
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TheYodamom | outras 3 resenhas | Jan 29, 2016 |

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Estatísticas

Obras
9
Membros
414
Popularidade
#58,866
Avaliação
½ 3.6
Resenhas
11
ISBNs
17

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